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November 29, 2008

Pumpkin Pecan Pie

This year for Thanksgiving I tried a new pie. We just love pumpkin pie but I found out my bf love pecan pie too. So I stumbled across this recipe and mentioned it to him. He thought it would be awesome.........and it was!

Its a Pumpkin Pecan Pie and OMG IT WAS HEAVENLY. It is my new favorite pie and one Ill be making every yr. from now on. Its so good it didn't even need whipped cream. I think that would have just dulled down the flavors.

Bake at 425 for 15 minutes, then reduce oven to 350 and bake pie 25 to 30 minutes longer or until filling is slightly puffy and pecan layer is just set. Cool on wire rack.

***This year I found something called Pumpkin Spice eggnog. I found out I like it in coffee. Its not a bad substitute for the Starbucks latte. This pie calls for a bit of eggnog too and I thought why not use that also. Its not alot but I figured it could only add to the pie flavors with the spices of its own.

Published recipe in...

Country Living Magazine

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About Me

Jack of all trades, been a chef, cooking teacher and Im also an herbalist. Been a mom, gramma, friend, and wife, now onto the next phase! Im divorced and live with my boyfriend. We have finally landed in Oregon after trying to get here for several yrs. These blogs will log many of the things about this move, my recipes and more.